DivotMaker
New member
I was lucky enough to get the opportunity to evaluate the Fireboard thermometer, and I'm impressed, so far!
Fireboard is another Kickstarter project, and is a Kansas City based company. The Fireboard has ports for 1 box temp probe, and 6 meat probes (or 7 meat probes, if you don't need to monitor box temp). It does used wired probes, and they are very good quality. The probes that are used are certified accurate to +/- 0.4° C (.72°F). The probes, like the new probes from Auber, are water-resistant, but not waterproof. As always, care in washing the probes is always good prevention! They come with 6' cables.
When I received the Fireboard, the packaging was simple and clean. The instructions were right on top, with the unit itself. Below, I found the accessories (probes, clip and charger). The charger is a standard micro-USB charger.
The unit is small, so not much of a footprint. I was somewhat disappointed that there wasn't a way to mount it (like a clip-on stand that Maverick uses), but then I realized this was the early small-batch production run, for testing. I understand there will be a magnetic strip included with the full-production models, and will recommend the clip stand.
I downloaded the Android app (also available for iPhone), hooked up the box temp probe and one meat probe. When I powered the unit up, the Bluetooth connection found it almost immediately! I then went into the settings and setup my secure WiFi connection, and it synced-up very quick. So far, so good! The unit also came fully-charged. The Fireboard uploads to the Cloud, so you can monitor temps from anywhere with an internet connection (like the Anova SV cooker). I find that pretty cool. In the "Detail View" of the app, you can set alarms for temp or time, too. They are working on app enhancements, especially with regard to graphing. It also saves your sessions for later review.
Test Smokes:
Tomahawk Steak: The first smoke was a 3+ lb "tomahawk steak," from Sam's. First time I've seen these there, and it was awesome! Frenched-bone, and a good 2" thick Angus USDA Choice steak....it was a thing of beauty! I went ahead a clipped the box temp probe to the shelf (I normally don't monitor box temp, but this was for testing), and put the meat probe in close to the 2D's meat probe. They weren't touching, but were close. I smoked the steak at 190°, to a internal temp of 128°, and then reverse-seared. Unfortunately, I used a piece of mesquite, and made the mistake of foiling it (didn't need to...not sure what I was thinking). So, I had a hard time getting much smoke! You'll see a couple of "dips" on the graph, for box temp, where I (gasp!) opened the door! Long story...nothing to do with the test. :-[
During the smoke, the meat probes were about 1.5° different, with the Fireboard probe being hotter. I need to check both with boiling water, as I haven't tested the Auber probe on the 2D conversion unit. Real-time updating to the app was flawless, and it was nice to watch the smoke from in the house (I normally don't use the Maverick with the D models).
Overall, very tasty results, and I considered this a success. No issues, at all, with the Fireboard!
Pork Loin: Sunday, I smoked a 9lb pork loin, cut in two. Nothing special, just trimmed, coated with pure maple syrup and Famous Dave's Rib Rub. I didn't brine this one, due to time and other obligations. For this smoke, I didn't mess with the box probe, just 2 meat probes. Smoked it at 225°, with 3 oz. of ash wood (great on pork, by the way), to internal 145°.
This test also went very well. Absolutely no issues with the Fireboard. I had two halves, and one was thicker than the other, which the SI probe was in. By the time the SI probe read 145, the Fireboard probes read 150° and 152°, for the thicker and thinner halves. After slicing the thinner half, while good, I could tell that the Fireboard probe was more accurate, as it was not at 145. Definitely need to calibrate the SI probes and enter an offset in the controller! I'm convinced the Fireboard temp probes are accurate, as judged from the results.
Initial Thoughts:
I know that I'm evaluating a first-production batch, and that changes will be made. Ted Conrad, one of the founders, told me there would be additional enhancements to the app, in coming weeks. Pricing seems on-par with the Meater, but will be available much sooner.
Fireboard vs. Meater: Let me just say that I absolutely love the concept of wireless temperature probes, and I truly hope the Meater is a resounding success! But, the "realist" in me believes that the Meater team will continue facing significant technical issues, with the probes. I discussed this, with Ted, and he offered this: "First, its going to be very difficult to protect all the electronics from overheating. Even burying the components in the section of the probe that is cooler inside the meat might work to some degree, but if there are flare-ups or somehow the heat accidentally gets too high, the outer part of the probe can still be damaged." I agree, and time will tell just how long the wireless probes last - totally new territory, here! The wired meat probes, from Fireboard, are $15, vs. $59 for the Meater probe. This issue of electronics (for temp & Bluetooth transmitter) being buried in a probe is the one reason I have hesitated to back the Meater, or pre-order. Please, don't beat me up, Meater supporters - just expressing why I have not gone that route, and why I think a product like the Fireboard is more practical, and will probably last longer.
I will continue to look for flaws, and report on what works/doesn't work, with the Fireboard. But so far, if you are looking for a remote, multi-probe solution, with Bluetooth and WiFi, you might want to check the Fireboard.
The Fireboard
Fireboard is another Kickstarter project, and is a Kansas City based company. The Fireboard has ports for 1 box temp probe, and 6 meat probes (or 7 meat probes, if you don't need to monitor box temp). It does used wired probes, and they are very good quality. The probes that are used are certified accurate to +/- 0.4° C (.72°F). The probes, like the new probes from Auber, are water-resistant, but not waterproof. As always, care in washing the probes is always good prevention! They come with 6' cables.
When I received the Fireboard, the packaging was simple and clean. The instructions were right on top, with the unit itself. Below, I found the accessories (probes, clip and charger). The charger is a standard micro-USB charger.
The unit is small, so not much of a footprint. I was somewhat disappointed that there wasn't a way to mount it (like a clip-on stand that Maverick uses), but then I realized this was the early small-batch production run, for testing. I understand there will be a magnetic strip included with the full-production models, and will recommend the clip stand.
I downloaded the Android app (also available for iPhone), hooked up the box temp probe and one meat probe. When I powered the unit up, the Bluetooth connection found it almost immediately! I then went into the settings and setup my secure WiFi connection, and it synced-up very quick. So far, so good! The unit also came fully-charged. The Fireboard uploads to the Cloud, so you can monitor temps from anywhere with an internet connection (like the Anova SV cooker). I find that pretty cool. In the "Detail View" of the app, you can set alarms for temp or time, too. They are working on app enhancements, especially with regard to graphing. It also saves your sessions for later review.
Test Smokes:
Tomahawk Steak: The first smoke was a 3+ lb "tomahawk steak," from Sam's. First time I've seen these there, and it was awesome! Frenched-bone, and a good 2" thick Angus USDA Choice steak....it was a thing of beauty! I went ahead a clipped the box temp probe to the shelf (I normally don't monitor box temp, but this was for testing), and put the meat probe in close to the 2D's meat probe. They weren't touching, but were close. I smoked the steak at 190°, to a internal temp of 128°, and then reverse-seared. Unfortunately, I used a piece of mesquite, and made the mistake of foiling it (didn't need to...not sure what I was thinking). So, I had a hard time getting much smoke! You'll see a couple of "dips" on the graph, for box temp, where I (gasp!) opened the door! Long story...nothing to do with the test. :-[
During the smoke, the meat probes were about 1.5° different, with the Fireboard probe being hotter. I need to check both with boiling water, as I haven't tested the Auber probe on the 2D conversion unit. Real-time updating to the app was flawless, and it was nice to watch the smoke from in the house (I normally don't use the Maverick with the D models).
Overall, very tasty results, and I considered this a success. No issues, at all, with the Fireboard!
Pork Loin: Sunday, I smoked a 9lb pork loin, cut in two. Nothing special, just trimmed, coated with pure maple syrup and Famous Dave's Rib Rub. I didn't brine this one, due to time and other obligations. For this smoke, I didn't mess with the box probe, just 2 meat probes. Smoked it at 225°, with 3 oz. of ash wood (great on pork, by the way), to internal 145°.
This test also went very well. Absolutely no issues with the Fireboard. I had two halves, and one was thicker than the other, which the SI probe was in. By the time the SI probe read 145, the Fireboard probes read 150° and 152°, for the thicker and thinner halves. After slicing the thinner half, while good, I could tell that the Fireboard probe was more accurate, as it was not at 145. Definitely need to calibrate the SI probes and enter an offset in the controller! I'm convinced the Fireboard temp probes are accurate, as judged from the results.
Initial Thoughts:
I know that I'm evaluating a first-production batch, and that changes will be made. Ted Conrad, one of the founders, told me there would be additional enhancements to the app, in coming weeks. Pricing seems on-par with the Meater, but will be available much sooner.
Fireboard vs. Meater: Let me just say that I absolutely love the concept of wireless temperature probes, and I truly hope the Meater is a resounding success! But, the "realist" in me believes that the Meater team will continue facing significant technical issues, with the probes. I discussed this, with Ted, and he offered this: "First, its going to be very difficult to protect all the electronics from overheating. Even burying the components in the section of the probe that is cooler inside the meat might work to some degree, but if there are flare-ups or somehow the heat accidentally gets too high, the outer part of the probe can still be damaged." I agree, and time will tell just how long the wireless probes last - totally new territory, here! The wired meat probes, from Fireboard, are $15, vs. $59 for the Meater probe. This issue of electronics (for temp & Bluetooth transmitter) being buried in a probe is the one reason I have hesitated to back the Meater, or pre-order. Please, don't beat me up, Meater supporters - just expressing why I have not gone that route, and why I think a product like the Fireboard is more practical, and will probably last longer.
I will continue to look for flaws, and report on what works/doesn't work, with the Fireboard. But so far, if you are looking for a remote, multi-probe solution, with Bluetooth and WiFi, you might want to check the Fireboard.
The Fireboard
) that best fit their needs.
I'm sure folks will have some questions for you!
